How should raw seafood be stored in relation to other foods?

Raw seafood should be stored below ready-to-eat foods to prevent cross-contamination. This practice is essential for food safety, as raw seafood can contain harmful bacteria and pathogens that could contaminate other foods if they were stored above. By placing raw seafood on lower shelves, any drips or spills are contained, thereby protecting foods that are already safe to consume.

The rationale behind this practice is rooted in the principles of food safety and hygiene, where the prevention of cross-contamination is crucial in reducing the risk of foodborne illnesses. Ready-to-eat foods, such as salads, cooked meats, or prepared dishes, pose no risk if they are kept uncontaminated by raw products. Therefore, storing raw seafood below these items is a critical step in maintaining safe food handling practices.

Additionally, while storing raw seafood in a separate compartment could be beneficial in some contexts, proper vertical storage hierarchy is a more common and accepted method in commercial food operations to ensure safety and effective use of space.